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Chocolate Pecan Ooey Gooey Butter Cake with a nutty brown butter crust and sea salt toasted pecans.

Chocolate Pecan Ooey Gooey Butter Cake

Rebecca Blumer
A decadent Southern-style holiday dessert featuring a fudgy chocolate cake crust, a syrupy pecan pie center, and a creamy, gooey cream cheese topping. Perfect for Thanksgiving or Christmas!
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Prep Time 15 minutes
Cook Time 50 minutes
Resting time 8 hours
Total Time 9 hours 5 minutes
Course Dessert
Cuisine American, Southern
Servings 24 bars
Calories 385 kcal

Equipment

  • 9x13 Baking Dish
  • Small saucepan
  • Electric Mixer
  • Large mixing bowls
  • Dry skillet

Ingredients
 

For Crust Layer:

  • 1 Box Chocolate Cake Mix (I like Duncan Hines Dark Chocolate Fudge)
  • 1 large Egg
  • 1/2 cup (1 stick) butter, melted

For Pecan Pie Filling:

  • 3 large eggs, room temperature
  • 1 cup light corn syrup
  • 1/3 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 4 tablespoons butter, melted
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 cups pecan halves, chopped

For Gooey Filling:

  • 8 ounces cream cheese, softened
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar (+ extra for dusting)

Instructions
 

Prep the Pan and Flavor Base

  • Preheat your oven to 325. F and grease a 9x13 baking dish thoroughly. Toast the chopped pecans in a dry skillet with a pinch of flaky sea salt for a few minutes until fragrant, then remove from heat and let them cool.
  • In a small saucepan, melt the 1/2 cup of butter for the crust and continue cooking until it becomes browned butter, smelling nutty with golden solids. Let it cool slightly.

Build the Crust and Pecan Layer

  • In a large bowl, stir together the dry chocolate cake mix, 1 large egg, and the slightly cooled browned butter until a thick dough forms. Press the dough firmly and evenly into the bottom and corners of the prepared baking dish.
  • Whisk together the 3 eggs, corn syrup, brown sugar, granulated sugar, 4 tablespoons melted butter, vanilla extract, and salt until glossy. Fold in the toasted pecans and pour this filling over the chocolate crust layer.

Finish with the Gooey Topping

  • Using an electric mixer, beat the softened cream cheese, 2 beaten eggs, and 1 teaspoon vanilla until smooth. Gradually mix in the powdered sugar until the filling is silky and lump-free.
  • Drop spoonfuls of the cream cheese mixture across the top of the pecan layer, then gently smooth with a spatula to ensure the layers stay distinct rather than mixing.

Bake and Cool

  • Place the 9x13 pan on a larger baking sheet. Bake for 45-55 minutes until the edges are puffed and browned but the center still has a slight, cheesecake-like wobble.
  • Allow the cake to cool completely on a wire rack. For the best results and clean slices, refrigerate the cake overnight before dusting with powdered sugar and serving.

Notes

Baking Tip: Use the jiggle test for doneness. The center should still have a slight wobble, similar to a cheesecake, to ensure the signature ooey-gooey texture once cooled.
Storage: Since this cake contains cream cheese, it must be stored in the refrigerator. An overnight chill makes for much cleaner, professional-looking squares and deeper flavor.
Shortcut Secret: Use only the dry cake mix for the base. Do not follow the instructions on the box, as the goal is a dense, shortbread-like chocolate crust.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 385kcalCarbohydrates: 46gProtein: 4gFat: 21gSaturated Fat: 11gCholesterol: 72mgSodium: 275mgPotassium: 115mgFiber: 1.5gSugar: 36gVitamin A: 6IUCalcium: 4mgIron: 5mg
Keyword Chocolate Cake, gooey butter cake, holiday baking, Pecan pie
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